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Suggest a better descriptionCombine hominy, lard, chile powder and salt in a food processor and puree. Use about 2/3 of the mixture to line individual greased ramekins or 1 large casserole dish. Combine meats, salsa, marinade to taste, tomato, cilantro, raisins and olives. Season to taste with cinnamon and cumin. Spoon into ramekins or casserole. Top with remaining hominy mixture. Cover each ramekin or the casserole with foil. Place in a water-filled pan and bake at 350F. for 1 hour. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 175 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.9mg | 2 % | |
Potassium 465.7mg | 12 % | |
Total Carbohydrate 46.2g | 14 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 43.6g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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